Category Archives: Cooking Techniques

Fabrication 101: Mock Tender

Fabrication 101: Mock Tender

Not everything is a tenderloin… this is where the skill comes into play. Faux Tender… Not the loin you were hoping for… but not a complete waste of time. The Mock Tender; A muscle found in the shoulder of the animal, pulled straight from the blade, may appear wildly similar to a tenderloin unfortunately theContinue Reading

To Cook A Rabbit

To Cook A Rabbit

This past fall, I found myself working with a young chef opening a Gastro pub in Hudson, Wisconsin. The Owners of the establishment were quoted as wanting a Farm To Table, locally driven, exciting menu. After days of tinkering I was able to bring this little gem to the table. Rabbit: There is a stigmaContinue Reading

London Broil (aka: Flank Steak)

London Broil (aka: Flank Steak)

In the dismantling of an animal, much is to be explained simply in the feel of the flesh; the visualization and understanding of where and how each cut is used in a living specimen. An important note to take is exactly where your steak comes from, how the muscles on the living body are exercisedContinue Reading

Beef Tongue: Surprise Yourself

Beef Tongue: Surprise Yourself

Shortly after, and well into my ventures into Headcheese; I was left with the realization of how tantalizing the utilization of the tongue of a creature could truly be. In the head cheese, I found that throughout the loaf there was an accentuated richness and succulence in the portions with a high abundance of theContinue Reading

Cooking With Acorns

Cooking With Acorns

In late fall of last year I found myself sitting in the midst of a dying garden. My presence alone in the garden brought an overwhelming sorrow for I knew to well that the months to follow would bring great amounts of ice and the crisp darkness that a Wisconsin winter promises annually; I prayedContinue Reading

Roasted Bison Marrow: Winter In Wisconsin

Roasted Bison Marrow: Winter In Wisconsin

I have been quite curious with the marrow fad. Never having cooked the stuff or served it in a restaurant I headed into this endeavor virtually blind. What I did indeed know, I read about in magazines and on menus of little bistros and in a couple of blogs and books where a marrow dishContinue Reading

Fried Tapioca Pearls : Kalamata Crisp

Fried Tapioca Pearls : Kalamata Crisp

About a week ago, I had a friend ask questions about Bubble Tea (A “Smoothie-esc” soft drink with saturated Tapioca Pearls to create a witty contrast in the beverages texture, quite often tea flavored). Unfortunately, this Article has very little (actually nothing) to do with Bubble Tea. However, it started with an interaction between twoContinue Reading

Fabrication 101: The Anatomy of a Chicken

Fabrication 101: The Anatomy of a Chicken

For most of us, A chicken has been broken down into several familiar cuts such as the Chicken Nuggets, Chicken Strips, and Popcorn Chicken before we ever see the bird as a whole. Even the Chicken Basket at your Local KFC can be puzzling to try and piece together. Remember one thing when deciding howContinue Reading

Miche: A Beautiful Boule

Miche: A Beautiful Boule

This traditional style of bread was taught to me by a Petite Artisan in the secluded Wisconsin North Woods. A Miche is almost this Primitive/Traditional European Boule with rustic / very hands on procedures. I have made many breads prior to cheapest viagra prices my introduction to the Miche, (Ciabbata, Brioche, Bageuttes, Focaccia and soContinue Reading

Voyage into Venison

Voyage into Venison

Venison is virtually a way of life found in the country sides and back woods of nearly anyplace that provides a decent patch of overgrown foliage. Deer are found almost everywhere on this continent and it seems only fitting that we would hunt, kill, and consume this captivating quadruped. The lure of bagging a “TrophyContinue Reading